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Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. Vegan Glutenfree Soyfree Recipe Nutfree option. Jump to Recipe
Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Creamy, hearty and so comforting.
Mushrooms are sauteed to golden. Rice, herbs and spices are added and then comes the twist, some salsa and taco seasoning! Yes, it works together. Mix it up, close the lid and pressure cook. Once the pressure is released, add the vegan cream cheese or cashew cream for making it super creamy. And done. You can leave the taco seasoning and salsa out and add some italian herbs for the usual flavor profile. Whole process takes 10 minutes of active time and then you have to wait for bowl of hot creamy deliciousness. See sauce pan option in recipe notes section.
More Instant Pot Recipes
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Tips
Tips- If you can find pure wild rice, that makes this an even more amazing soup. Pressure cook for 35 mins.
- Mix the rice and broth mixture really well before closing the lid so that any scorched bits get mixed in. The scorched onion can cause a burn message.
- Add some soycurls for a rice chiken mushroom soup.
- Use other herbs for variation.
- The recipe is easily doubled. Pressure cook for 5 mins longer.
Instant Pot Wild Rice Mushroom Soup Vegan
Ingredients
- 2 tsp oil
- 1/2 onion, (chopped)
- 3 cloves of garlic, (finely chopped)
- 1 jalapeño, (finely chopped)
- 8 oz mushrooms, (sliced - white or cremini or a mix with portobello, shittake)
- 1 cup wild rice blend, or pure wild rice
- 1 tsp poultry seasoning, (or Mrs. Dash seasoning)
- 1 tsp taco seasoning
- 1/2 tsp dried thyme
- 4 cups water, (or veggie broth)
- 3/4 tsp salt, (less or more, depending on taste)
- 1/2 cup salsa, , or use finely chopped tomato
- 1/2 cup vegan cream cheese, (or cashew cream)
- pepper flakes/black pepper and fresh herbs for garnish
Instructions
- Set your Instant Pot to sauté. Add the oil, when hot then add onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 mins. (You can also add 1/4 cup white wine and cook for a min)
- Add the rice, spices, herbs, salt, water/broth and salsa**. Mix well. (At this point, you can also add in some (1 cup) rehydrated soy curls or any vegan chicken substitutes if you like.) Close the lid and cancel saute.
- Pressure cook for 30 to 35 mins(hi pressure). Then let the pressure release naturally before opening.
- Open the lid and give it a good mix. Add vegan cream cheese or cashew cream. Set to sauté and mix well. Let the mixture start to boil. Once it has heated through, taste and adjust the salt, flavor and heat. At this point, you can also fold in some baby spinach or other baby greens and Add more liquid if needed for soupier.
- Switch off sauté and let sit for a min. Garnish with generous black pepper or pepper flakes. Serve with garlic bread, crackers or other sides..
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe, Richa! My first time using rice in a soup! Thank you so much for an easy, healthy, and most importantly, tasty recipe!
Thank you for taking the time to comment!
Made this tonight with the Italian herb variation. Delicious! Perfect easy meal to start the new year. I was easily able to make it an oil free WFPB recipe.
Yay!! Glad you liked it.
This is one of my favorite recipes, the ultimate comfort food. I always make extra for lunch the next day, although we usually just eat it all the same evening 😂
glad you enjoyed!
We just celebrated my husband’s 80th birthday, and I made this recipe to celebrate the occasion at his request. Lately, I have been cooking almost exclusively from your Instant Pot Cookbook. I have probably made 20 recipes so far, and they are all so very good! My goal is to find our absolute favorite recipes to put into rotation to make meal-planning easier. As soon as I finish this posting, I am planning to make your instant pot recipe for chickpea potato soup. I hope it will pair well with a sourdough bread I will be baking later this afternoon. Thank you so much for your inspired recipes!
wow! thank you and happy birthday to your husband!
I absolutely LOVE this as does my partner. When I looked at it I thought it looks more like risotto than soup and I love risotto. I made it exactly as written and it is too thick to be called soup IMO but it makes a great dinner. I added the soy curls and I just cannot say enough good things. I have a wild rice mixture I got from Costco and it is so healthy high fiber and good to have a place to use it. I will make this regularly. Oh I made the cashew cream and added it. Lovely.
Yum! Glad you enjoy the recipe. 🙂
WOW! I was a little skeptical at first, but I’m blown away at how delicious this turned out! I used broth instead of oil, and used homemade cashew cream instead of cream cheese to make this healthier. I also used a combination of a couple different kind of mushrooms. My salsa was particularly spicy so it came out a little too spicy but overall it was awesome. I made a batch and a half so I could have leftovers for lunch. This will definitely be going into my rotation.
Thank you, Suzanne! So happy you like the recipe. 🙂
This is one of my favorite recipes!!! It’s so hearty and flavorful. (I skip the salsa because tomatoes hate me) but it’s still wonderful. And since it comes together in the IP – it’s really low maintenance. A true winner!!!!
Haha I’m sorry for your disagreement with tomatoes but am so glad you like the IP recipe. 🙂